Blackberry-Blueberry Scones with Honey-Butter Glaze

.  Well sadly...summer is a-windin' down.  Even though we really didn't have a summer though, I guess.  So regardless that it's nearly September, it seems odd to me that the weather has already begun to cool.  Fall is by far my most favorite season so I'm not complaining one bit.  But I will admit that I did miss the summer heat that never seemed to show.  Oh well...

But like I mentioned before, I have a couple of 'summer' treats that I have to pump out before it gets too late.  Because we all know that once August hits, it's officially Fall baking season.  So pumpkin, spices, apples, and more pumpkin, are fair game.  Watch out peeps.

So for one of my last summery goodies, I must say that we're leaving the season with a b.a.n.g.  Or in other words, this is a legit scone that even Robbie enjoyed [i.e., he's not a bready fan, so scones are one of his least favorite things].  

But lucky for you, me and Robbie, these are one of the most unique scones I've had to date because the flavor combination of fresh, tart, juicy blackberries and blueberries with the thick, sweet, salty taste of the Honey-Butter Glaze?  Well, dyyyyyamn.

And we all know that scones get a bad wrap because they don't seem to keep very long [i.e., they get crumbly and somewhat stale].  But the secret to keeping these scrumptious scones fresh for days?

That Honey-Butter Glaze.

If you happen to sneak a bite of the scones straight out of the oven [pre-glazed], you'll first realize how incredibly delicious this buttery, fruity goodie is just by itself.   But slathering the salty-sweet combination of honey-butter over the fresh scones seems to lock in all of that moist goodness.  And no doubt adds an extra flavor element to make this one of the best scones I've ever eaten.  Let alone produced out of my very own kitchen.  BOOM!

To leave you all, it's officially Robbie's birthday weekend so I'll be spending the next couple of days tending to his every need.  Oh, is that different from other days around here though...?

Just kidding ☺ But we will be out and about and his brother, Danny, will be joining us Sunday for the day, so we definitely have a packed weekend ahead of us!  Hope you enjoy your days off as you please, until next time!  .

From A Passion for Baking

Ingredients:

Blackberry-Blueberry Scones:

1 tbsp. lemon juice

1 c. heavy whipping cream

3-1/2 c. all purpose flour

1/2 c. sugar

1/2 tsp. salt

4 tsp. baking powder

1/2 tsp. baking soda

3/4 c. cold unsalted butter, cut into chunks

1 large egg

2 tsp. vanilla extract

1/2 c. frozen blueberries 

1/2 c. frozen blackberries

Milk (for brushing)

Honey-Butter Glaze:

1/3 c. honey

1/4 c. unsalted butter

Directions:

1. Put lemon juice into a liquid measuring cup and add heavy whipping cream to the 1 cup mark.  Let stand for a few minutes to make soured cream.  
2. Heat oven to 425°F.  Arrange oven rack to upper third position.  Spray baking sheet with nonstick cooking spray or line with parchment paper; set aside.
3. In a food processor, add flour, sugar, salt, baking powder, and baking soda and blend briefly.  Add butter and pulse to make coarse mixture.  Turn out mixture to a large bowl and make a well in the center.  Add egg, vanilla extract, and enough soured cream to make a soft but firm dough.  Gently fold in blueberries and blackberries.
4. Turn out dough to lightly floured surface and knead briefly to make a firm dough.  Pat out dough into 1-inch thick circle.  Cut dough into wedges or rounds and place on prepared baking sheet.  Brush each scone with milk.
5. Bake 16 to 19 minutes or until scones are nicely browned.  
6. While scones are baking, make the glaze by heating honey and butter in a liquid measuring cup until melted mixture is simmering (about 1-1/2 minutes).  Brush scones with honey-butter glaze as they come out of the oven.  Let scones cool for about 15 minutes before brushing on honey-butter glaze once more.

Yield: 1 dozen scones

Tried & True Tuesday: Cinnamon Bun Scones

. Oh Fall, how I love thee!  Okay, just kidding.  But I really do love the Fall, as if you couldn't already tell from my last several posts.  Football season, crisp air, spices, sweatshirts, pumpkins, hats, turning leaves, holidays.  Cheesey, yes, but what's not to love about all of that?!

So to continue my ode to the Fall season, I would like to introduce you to Cinnamon Bun Scones.  This recipe comes from, you got it, Marcy Goldman's A Passion for Baking.  Gasp!  Not shocking, I know.  How many times can you rave about one baker?!  I'm trying to make it a record.  But this recipe is every bit as wonderful as it sounds, the true flavors of a cinnamon roll without all of the fuss!  The soft, tender crumb scone wafts scents of vanilla and is finished with a cinnamon glaze that is to. die. for.  Not literally, but it'll make you smack your lips.  Several times over.  And over.

These babies are also super simple and a great grab 'n' go breakfast for you crazies on the run.  And the kiddies, too.  Let Fall continue! .

My Notes:

• When I first made these, I noted that the scone batter spreads out quite a bit while baking, so make sure to space the scones fairly well.  I ended up only putting about 6 balls of dough onto each baking sheet.

From A Passion for Baking

Ingredients:

Scones:

3 c. all purpose flour

1 c. sugar

3/4 tsp. salt

4 tsp. baking powder

3/4 c. unsalted butter, cut into chunks

2 tsp. vanilla extract

2 large eggs

3/4 to 1 c. heavy whipping cream

Cinnamon Dip:

4 tbsp. unsalted butter, melted

2 tsp. ground cinnamon

2 to 3 c. powdered sugar

Directions:

1. Heat oven to 425°F.  Line baking sheet with parchment paper.  Arrange oven rack to upper third position.
2. In food processor, add flour, sugar, salt, and baking powder and blend briefly.  Add butter and pulse to make coarse, grainy mixture.
3. Turn out mixture to large bowl.  Make well in center and stir in vanilla extract, eggs and heavy whipping cream to make soft dough (if stiff, add additional heavy whipping cream).
4. Drop 2 tablespoons of batter onto baking sheet, placing at least 2 inches apart.  Bake 22 to 25 minutes or until scones are puffy and golden brown.  
5. Meanwhile, for cinnamon dip, whisk together butter, cinnamon and powdered sugar until thick but drippy (add additional powdered sugar or heavy whipping cream if needed).  Let scones cool to warm and then dip in cinnamon mixture.  Let glaze set and then dip scones a second time.  Place on wire rack to let set completely.

Yield: 18 scones

Tried & True Tuesday: Blueberry Oat Scones

.  Can you believe what time of year it is already?  August.  Which means that Fall is right around the corner [or maybe it's already here, who knows].  A part of me is a little sad about this thought, where did the freakin' summer go?  I haven't had enough time to try out all of the seasonal fruit recipes I have bookmarked!

But then I think about the Fall.  And Fall to me means pumpkin, apples, and spices galore!  And I have quite a number of fabulous Fall recipes that I can't wait to share.  Okay, I guess I'm not that sad.

However, I feel like summer needs to be ushered out the door rather slowly.  I really do love summer fruits and creating wonderful fruity baked goods, so a post or two more of fruit desserts seemed appropriate [let's see how many times I can include 'fruit' in a sentence].

For this Tried & True post, I decided on the Blueberry Oat Scones I made a while back when my relatives were in town.  They were supposed to be a breakfast item, but the moment these lovelies came out of the oven my uncle and cousin were swipin' on some butter and fully enjoying a late night snack.

These truly are a wonderful.  They're delicate and slightly crumbly.  The majority of the flavor comes from the juicy blueberries and a little crunch comes from a sprinkling of oats and sugar.  I will warn you that these are very light in a flavor, more of a true scone (i.e., not extremely sweet).  Probably why I would prefer these more at breakfast time.  But delicious nonetheless .

My Notes:

• You can switch out the blueberries for any type of berry available.  I've made these with raspberries as well and they were fantastic!
• If you don't have a food processor, cut in the butter with a pastry blender or rub the mixture in between your fingers.
• The scones spread quite a bit while baking (as you can see, they're large!), so make sure to space the scones out on the baking sheets accordingly.

Blueberry Oat Scones

From bon appetit

Ingredients:

3 c. all purpose flour

1/3 c. packed golden brown sugar

1 tbsp. plus 1 tsp. baking powder

1-1/2 tsp. baking soda

3/4 tsp. salt

11 tbsp. unsalted butter, chilled and cut into 1/2-inch cubes

1 c. plus 3 tbsp. old fashioned oats

1 c. fresh or frozen blueberries

1-3/4 c. half & half, chilled

1 tsp. vanilla extract

5 tsp. raw sugar (turbinado or demerara sugar)

Directions:

1. Heat oven to 350F.  Position one rack on top third and one rack on bottom third of oven.  Line 2 baking sheets with parchment paper.
2. Combine flour, brown sugar, baking powder, baking soda, and salt in food processor; blend for 5 seconds.  Add butter.  Pulse until mixture resembles coarse crumbs.  Transfer mixture to large bowl.  Add 1 cup of old fashioned oats and blueberries.  Gently stir to blend evenly.
3. Stir half & half and vanilla extract in small bowl.  Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
4. Using 1/2 cup measuring cup, drop dough in mounds onto baking sheets, spacing 3 inches apart.  Sprinkle tops with remaining 3 tablespoons oats and raw sugar.
5. Bake 15 minutes.  Reverse sheets and bake an additional 12 minutes or until scones are golden and toothpick inserted in centers comes out clean.

Yield: 1 dozen scones